"From clean eating to food hacks for those getting fit, celebrity chefs have penetrated the public consciousness when we think about food on a mass scale: looking at celebrity chefs demonstrates how food is caught up in so many aspects of contemporary politics, from the #MeToo movement to Brexit. Situated on the cusp of food studies and media studies, Joanne Hollows uses an interdisciplinary approach to understand the impact of celebrity chefs in how we think about food, and how we feed ourselves and others. Hollows explores the role of celebrity chefs in both the restaurant industry and media industries, and shows how digital media have enabled the emergence of new types of food personality through blogs, YouTube and Instagram. Starting with an overview and history of celebrity chefs, Hollows outlines the key trajectories in scholarship on celebrity chefs to date and then moves on to explore the impact of celebrity chefs on discussions around gendered labour and foodwork, food activism and ethical consumption and culinary travelogues. Drawing on over 15 years of research, Hollows identifies those chefs who have had crossover appeal in the UK and USA, including Ella Woodward, Jamie Oliver, Gordon Ramsay, Nigella Lawson and Joe Wicks and uses case studies to identify the surprising impact of celebrity chefs on contemporary culinary culture"--

"What exactly do vegans believe? Why has veganism become such a critical and criticised social movement, and how does it correspond to wider debates about the environment and sustainability, animal studies, and the media? Eva Haifa Giraud offers an accessible route into the debates that surround vegan politics, which feed into broader issues surrounding food activism and ethical consumption. Giraud presents an overview of both arguments in favor of veganism and the criticisms levelled at vegan politics. She outlines the essential debates and topics that are central to conversations around veganism, including identity, intersectional politics, and activism, with research drawn from literary animal studies, animal geographies, ecofeminism, posthumanism, and new materialism. While publicly vegan chefs and proponents have been accused of elitism and class warfare, Giraud examines the portrayal of these tensions in relation to class, race, and disability, using public media campaigns as her case studies, for example in the appropriation of activist slogans by high profile vegan campaigns such as #alllivesmatter movement. Giraud also makes an original theoretical intervention into these often fraught debates, and argues that veganism holds radical political potential to act as 'more than a diet' by disrupting norms and assumptions about how humans relate to animals. Drawing on a range of examples from popular culture, from recipe books with punk aesthetics to social media campaigns, Giraud shows how veganism's radical potential is being undermined by its commercialization, and elucidates new conceptual frameworks for reclaiming veganism as a radical social movement."--

Eating with My Mouth Open is food writing like you've never seen before: honest, brave, and exceptionally tasty. Lyrically written, Sam van Zweden offers a millennial response to classic food writers, revelling in body positivity on Instagram, remembering how Tupperware piled high with sweets can be a symptom of spiralling mental health, dissecting wellness culture and all its flaws, sharing the joys of living in a family of chefs and seeing a history of migration on her dinner plate. Recalling the writing of Lindy West and Roxane Gay, as well as classic food writers M.F.K. Fisher and Brillat-Savarin, Eating with My Mouth Open considers embodiment and the meaning of true nourishment within the broken food system we live in. Not holding back from the struggles of mental illness and difficult conversations about weight and wellbeing, Sam van Zweden advocates for a body politics that is empowering, productive and meaningful.